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Mak-guksu

Korean buckwheat noodle dish

Summary

Korean buckwheat noodle dish

Field	Value
name	Mak-guksu
image	Korean.food-Makguksu-01.jpg
alternate_name	Buckwheat noodles
country	Korea
creator
type	Guksu
served	chilled
main_ingredient	Buckwheat noodles, broth, vegetables
serving_size	100 g
similar_dish	Naengmyeon
module	{{Infobox Korean name/auto
child	yes
hangul	막국수
ipa

Mak-guksu

() or buckwheat noodles is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar. It is a local specialty of Gangwon Province, South Korea and that province's capital city Chuncheon. Jaengban-guksu is a type of makguksu in which buckwheat noodles and various vegetables are mixed in a tray.

Ingredients and preparation

Makguksu is closely related to naengmyeon, the archetypal Korean cold noodle dish. However, its differences lie in the high concentration of buckwheat flour in its noodles — the result of the grain being a staple crop in the Gangwon-do area, and the use of greater amounts of vegetables. The dish gets its name "rough noodles" because the buckwheat used is generally unhulled.

Makguksu is usually prepared directly from buckwheat seeds which have been soaked and ground into a paste. Since buckwheat is less glutinous than most grains, buckwheat flour is particularly difficult to knead, roll, and slice into noodles by hand; thus, the noodles are often created in a hand-cranked noodle-making machine instead.

It is difficult to generalise regarding makguksu's accompanying ingredients. Ingredients are traditionally determined by the customer rather than the restaurant owner, and many restaurants also carry their own unique flavouring recipes. In most cases, makguksu is very spicy, sometimes seasoned with gochujang (hot chile pepper paste). Various types of kimchi can be added as well: nabak kimchi, dongchimi or baechu kimchi. Many recipes also add various vegetables or soy sauce. Banchan (side dishes) vary in equal measure. In the Chuncheon area, the dish is frequently accompanied by boiled beef or pork; elsewhere, it may be served with bindaetteok (mung bean pancakes) or gamjajeon (potato pancakes).

Chuncheon

Makguksu has become a large part of the identity of the Chuncheon region. In recent decades, a "buckwheat noodle street" featuring more than a dozen makguksu restaurants has developed in the downtown area. There is a makguksu museum, and the city also hosts the annual Chuncheon Makguksu Noodle Festival, featuring makguksu tastings and other celebrations.

References

Kim, Violet [http://www.cnngo.com/seoul/eat/food-map-search-koreas-best-regional-cuisine-391772 "Food map: Eat your way around Korea"] {{Webarchive. link. (2012-04-08 ''CNN Go''. 6 April 2012. Retrieved 2012-04-12)
{{in lang. (August 2025)
link
{{in lang. link. (2011-06-10 at Encyclopedia of Korean Culture)
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Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

buckwheat-dishes chuncheon korean-noodle-dishes mixed-noodles cold-noodles

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